Directions

Combine the cornmeal and flour in a medium bowl.

In the bowl of a food processor or using an immersion blender, puree the beer with the lentils for 5 - 10 seconds. The lentils should be broken down fully. Stir the beer and lentil mixture into the flour and cornmeal and set aside for 3 minutes.

Add the corn, cheddar cheese, onions, and dash of salt and pepper to the mixture.

Heat canola oil in medium frying pan (enough oil to be 2 inches deep) or deep fryer. When oil reaches 350ºF, roll the thickened batter into small balls or drop by the spoonful into the hot oil. Fry in small batches, to avoid crowding, for about 3 minutes or until golden brown on all sides. Remove and place on paper towel to absorb excess oil.

Season with salt and smoked paprika, and serve immediately alone, or with a sauce like garlic aioli.